DROP
mothers love to make.
HOW TO MAKE DROP COOKIES (preliminary steps on pp. 14-15)
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1 It will save time in spacing dough, if you grease in symmetrical rows where you want to drop the dough. It will also save washing browned grease off a tin pan. |
2 Drop dough by rounded or heaping teaspoonfuls, depending on size of cookies desired. With another teaspoon, push dough onto baking sheet ... being careful to peak up the dough. |
BROWN SUGAR DROPS ( Recipe) Soft, chewy. Wonderful brown sugar flavor.
Mix together thoroughly ...
- 1 cup soft shortening
- 2 cups brown sugar
- 2 eggs
Stir in ...
- ½ cup sour milk or buttermilk
Sift together and stir in ...
- 3½ cups sifted GOLD MEDAL Flour
- 1 tsp. soda
- 1 tsp. salt
Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 6 doz. 2½″ cookies.
To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.
★ HOLIDAY FRUIT COOKIES
Elegant. Richly studded with fruits and nuts. Butterscotch-flavored. Perfect for your loveliest hospitality.
Follow recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″.
SALTED PEANUT COOKIES
These tempting peanut crunches are always a favorite both with children and grown-ups.
Follow recipe above—except in place of the 3½ cups flour, stir in 2 cups sifted flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.
BUSY-DAY NUT DROPS
Easy budget-savers. One of our home testers calls these her “wash day” cookies.
Follow recipe above—and mix into the dough 1 cup cut-up nuts.
BUSY-DAY COCONUT DROPS
Follow recipe above—and mix into the dough 1 cup moist shredded coconut.
COFFEE-AND-SPICE DROPS ( Recipe) Intriguing flavors from the Far East.
Mix together thoroughly ...
- 1 cup soft shortening
- 2 cups brown sugar
- 2 eggs
Stir in ...
- ½ cup cold coffee
Sift together and stir in ...
- 3½ cups sifted GOLD MEDAL Flour
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. cinnamon
Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 6 doz. 2½″ cookies.
★ HERMITS
Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr, who worked with us in our test kitchen one summer. She says they were always first choice with her little girls.
Follow recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.
Wash them and spread out in a flat pan. Cover the pan and heat slowly in a moderate oven.
To get full flavor from seedless raisins, cut them in two with scissors after plumping.
MINCEMEAT COOKIES
Extra quick, no extra fruits needed ... they are in the mincemeat.
Follow recipe above—and mix into the dough 2 cups well drained mincemeat.
SPICED PRUNE DROPS
Follow recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.
APPLESAUCE COOKIES
Yummy applesauce cake in cooky form.
Follow recipe above—except add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.
WHEATIES DROP COOKIES
Treats for young champions.
Mix together thoroughly ...
- 1 cup soft shortening
- 1 cup sugar
- 2 eggs
Stir in ...
- 1 cup sour milk
Sift together and stir in ...
- 2 cups sifted GOLD MEDAL Flour
- ½ tsp. soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
Stir in ...
- ¾ cup coarsely chopped nuts
- 1 cup cut-up raisins
Fold in ...
- 3 cups WHEATIES
Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 5 doz. 2½″ cookies.
OLD-FASHIONED SOUR CREAM DROPS ( Recipe)
Soft, tender, cream-rich.
Mix together thoroughly ...
- ½ cup soft shortening
- 1½ cups sugar
- 2 eggs
Stir in ...
- 1 cup thick sour cream
- 1 tsp. vanilla
Sift together and stir in ...
- 2¾ cups sifted GOLD MEDAL Flour
- ½ tsp. soda
- ½ tsp. baking powder
- ½ tsp. salt
Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.
TEMPERATURE: 425° (hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2½″ cookies.
★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING
Really delectable, especially with the unusual buttery icing. Mrs. R. C. Karstad of Nicollet, Minnesota, won a prize on them.
Follow recipe above—except use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with
Use freshly soured cream for good flavor. Buy it from the dairy. Or sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup sweet cream.
BURNT BUTTER ICING
Melt 4 tbsp. butter until golden brown. Blend in 1 cup sifted confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.
AMOUNT: Icing for about 30 cookies.
to give iced cookies a professional air: Place the same amount of icing (1 tsp.) on center of each. Then, with a spatula, spread the icing with circular motion in pretty swirls.
COCONUT CREAM DROPS
Follow recipe above—except mix into the dough 1 cup moist shredded coconut.
CHOCOLATE CREAM DROPS
Follow recipe above—except stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with
CHOCOLATE ICING
Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups sifted confectioners’ sugar. Thin with cream to make glossy and easy to spread.
AMOUNT: Icing for about 30 cookies.
FRUIT-AND-NUT DROPS
Follow recipe above—except sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.
NOTE: The spices may be omitted.
★ GINGER CREAMS Fluffy ginger cakes ... topped with creamy white icing.
They bring memories of a real farm home near Owatonna, Minnesota, where children trooped to the cooky jar after chores were done. Mildred Bennett (now Mrs. Axel Anderson), who was honored one year as national 4-H girl, brought us this recipe when she was a member of our staff.
Mix together thoroughly ...
- ¼ cup soft shortening
- ½ cup sugar
- 1 small egg
- ½ cup molasses
Stir in ...
- 1 tsp. soda dissolved in ½ cup hot water
Sift together and stir in ...
- 2 cups sifted GOLD MEDAL Flour
- ½ tsp. salt
- 1 tsp. ginger
- ½ tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. cinnamon
Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (below.)
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 7 to 8 min.
AMOUNT: About 4 doz. 2″ cookies.
QUICK CREAM ICING
Delicious, creamy-tasting topping ... ideal for Ginger Creams and other festive cookies.
Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).
OATMEAL DROP COOKIES
Chewy ... with a hint of molasses.
We created this recipe in our test kitchen for the little daughter of a famous actress, and for all little children.
Mix together thoroughly ...
- ½ cup soft shortening
- 1¼ cups sugar
- 2 eggs
- 6 tbsp. molasses
Sift together and stir in ...
- 1¾ cups sifted GOLD MEDAL Flour
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. cinnamon
Stir in ...
- 2 cups rolled oats
- ½ cup cut-up nuts
- 1 cup cut-up raisins
Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 5 doz. 2½″ cookies.
★ MONKEY-FACED COOKIES
You’ll be amused by the droll faces.
In an antique shop, pasted on the under side of a drawer in an old table, a radio friend of Fultonville, New York, discovered this recipe written in faded ink in old-fashioned script: “for Elsa.”
Mix together thoroughly ...
- ½ cup soft shortening
- 1 cup brown sugar
- ½ cup molasses
Stir in ...
- ½ cup sour milk or buttermilk
- 1 tsp. vinegar
Sift together and stir in ...
- 2½ cups sifted GOLD MEDAL Flour
- 1 tsp. soda
- ½ tsp. salt
- ½ tsp. ginger
- ½ tsp. cinnamon
Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ cookies.
SUGAR JUMBLES ( Recipe) Little sugar cakes of old-time goodness.
Mix together thoroughly ...
- ½ cup soft shortening (part butter)
- ½ cup sugar
- 1 egg
- 1 tsp. vanilla
Sift together and stir in ...
- 1⅛ cups sifted GOLD MEDAL Flour
- ¼ tsp. soda
- ½ tsp. salt
Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 2″ cookies.
COCONUT JUMBLES
Follow recipe above—and mix into the dough 1 cup moist shredded coconut.
★ CHOCOLATE CHIP COOKIES
The glamorous Toll House cookies ... first introduced to American homemakers in 1939 through my series of radio talks on “Famous Foods from Famous Eating Places.”
Follow recipe above—except in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).
ORANGE-CHOCOLATE CHIP COOKIES
Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.
3-IN-1 JUMBLES
Choco-nut ... coco-nut ... date-nut.
Follow recipe above—and divide dough into three parts. Choco-Nut: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. Coco-Nut: To another part, add ½ cup moist shredded coconut. Date-Nut: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.
GLAZED ORANGE JUMBLES
Double-orange flavor.... Sure to win favor.
Follow recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).
BRAZIL OR PECAN JUMBLES
Follow recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.
OLD-TIME CINNAMON JUMBLES
Made with buttermilk ... soft and cake-like.
“So easy ... that making them is a thrill for the girls in the Home Economics classes each year,” according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!
Mix together thoroughly ...
- ½ cup soft shortening (part butter)
- 1 cup sugar
- 1 egg
Stir in ...
- ¾ cup buttermilk
- 1 tsp. vanilla
Sift together and stir in ...
- 2 cups sifted GOLD MEDAL Flour
- ½ tsp. soda
- ½ tsp. salt
Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 4 doz. 2″ cookies.
COCONUT MACAROONS ( Recipe) Moist, chewy, chock-full of coconut.
Beat until fluffy (only ½ min.) ...
- ½ cup egg whites
Stir in ...
- 1¼ cups sugar
- ¼ tsp. salt
- ½ tsp. vanilla
Blend in ...
- 2½ cups moist shredded coconut
Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (Illustrated directions at bottom of page tell how to remove macaroons from paper easily.) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 15 to 18 min.
AMOUNT: About 2½ doz. 1½″ macaroons.
CHOCOLATE-COCONUT MACAROONS
Follow recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted.
CHERRY-COCONUT MACAROONS
Follow recipe above—and add ½ cup chopped candied cherries.
ALMOND MACAROONS
Soften with hands ...
- 1 lb. almond paste (bought from bakery or made from recipe below)
Work in ...
- 2 cups sugar
- ¼ tsp. salt
- 4 tbsp. GOLD MEDAL Flour
- ⅔ cup sifted confectioners’ sugar
- ⅔ cup egg whites, unbeaten
Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 18 to 20 min.
AMOUNT: About 5 doz. 2″ macaroons.
ALMOND PASTE (1 lb.)
Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups sifted confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.
Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.
WHEATIES-COC’N’T MACAROONS
Follow recipe above—except, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.
PEANUT MACAROONS
Thin, wafery.
Beat until lemon-colored (5 min.) ...
- 1 egg (large)
Gradually beat in ...
- ⅔ cup sugar
- 1 tsp. water
Mix together and gently fold in ...
- 1 tbsp. GOLD MEDAL Flour
- ⅓ tsp. salt
- ⅓ tsp. baking powder
Add and mix just enough to blend in ...
- 1⅓ cups finely ground roasted peanuts (1 cup shelled, brown husks removed)
Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 14 to 15 min.
AMOUNT: About 3 doz. 2″ macaroons.